Hello again! (^o^) I made several different recipes in the past couple of months and have finally posted them all online. Two of them I created, and the others I was excited to try after seeing them on favorite, more famous, cupcake blogs. If anybody would care to read my successes and failures (LOL) please feel free to get the recipes ( here ). The cupcakes include:




    "Cool Beans"








   Triple Butterscotch (adapted from Annie's Eats)









    Coffee n' Cream (Vegan)









   Toffee Crunch (adapted from Annie's Eats)




Thank you for reading~~ (◕‿◕✿)

Does anyone know how to use chocolate cake mix to make dark chocolate cupcakes?

I am looking for some advice that anyone who is particularly knowledgeable about cupcakes can help me...

I am interested in opening up a bakery in the somewhat near future...
Most of my cupcakes are baked WITHOUT wrappers, as they are mini and i feel the wrappers are a waste of paper let alone, stops you from popping the whole thing in your mouth instantly :P..
My question and sort of worry, is that i am scared that cupcakes go stale easier that way when sitting out. If you ever google baked by melissa, or sprinkles, etc... any of those places that have those cool custom trays that lets the cupcakes sit in their own little cavity and they are all organized and lined up in a case ---- how do they not go stale like that? given that the cupcakes only sit out for a few hours or so at a time (at most) - don't they go stale?

i could be wrong, but i don't see how that tray could really help retain THAT much freshness in the cake (especially if it already has the cupcake liner around it) --- any ideas on what i can do? maybe they are temperature controlled in there? i am looking to do something similar to this idea with the trays, so getting a cake stand or cupcake stand is not in my idea book...

thanks so much! i know this is a big ramble!

Hello! (￣▽￣)ノ

My first time sharing some of my cupcakes with the community, but sadly it's not anything inspired or creative. Just some Red Velvet Cupcakes. Although I do make mine a little differently using an old-fashioned Sourthern Custard buttercream and filling with cream cheese.

Read more and get the recipe (here).

Just thought I'd say hello! ヾ(＾∇＾)

♥ Name: Heather
♥ Age: 32 years
♥ Location: New Jersey, U.S.A.

♥ Your cupcake history: I've had an interest in cooking and baking since I was really little (yeah, awhile now ;;;), from watching my grandmother work in the kitchen. I'm no professional at anything, but I enjoy cooking, baking, and collecting recipes; baking was my favorite, though, probably because it's more visually pretty.

♥ Why you like cupcakes: They are so convenient! Actually, I started focusing on cupcakes back in 2007, when I made some to share at work for an over-night inventory. Cupcakes are easy to transport, and easy to serve since they're individual sizes!

♥ Anything to share?: Although I've been baking cupcakes for some years now, I only just recently started photographing them and sharing recipes online. You can find them all right here. Enjoy!! ^^

From now on, I'll try to remember to cross-post my recipes here.
Nice to meet you all! ( ｡･_･｡)人(｡･_･｡ )♥

any tips on how to keep your cute cupcake liners bright and colorful? after baking they look dull and greesy :[

ALSO go to michaels crafts! today i found a TON of cupcake liner 75 packs for $1 in their dollar bins! super cute! until after baking of course..lmao

im making a batch of 50 cupcakes this weekend, and ive aquired a TON of cream cheese so ive considered making homemade cream cheese frosting... ive found recipes for it, making from butter powdered sugar, cream cheese,and vanilla extract, but im curious about how the consistancy would come out with homemade cream cheese frosting. i love how buttercream frosting stays in form (such as in the caramel buttercream pictures a few posts down), and im curious if cream cheese frosting does the same? or does anyone know of a cream cheese frosting recipe that would stay in good form??